Crab with Romaine, Dill Sauce, and Sunflower Seeds
Crab with Romaine, Dill Sauce, and Sunflower Seeds is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Place sunflower seeds in jar and pour in cold water to cover.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace sunflower seeds in jar and pour in cold water to cover.
Seal jar and let seeds sit at least 8 hours and up to 12 hours.
Drain sunflower seeds and return to jar.
Cover with a double layer of cheesecloth, secure with a rubber band, and let seeds sit until just beginning to sprout, at least 12 hours and up to 1 day.
Pat dry with paper towels.
Heat vegetable oil in a medium saucepan fitted with thermometer over medium-high until thermometer registers 350°F.
Carefully add sunflower seeds and cook, swirling pan, until puffed and golden brown, about 3 minutes.
Using a slotted spoon, transfer to paper towels to drain; season with salt.
Cook chopped dill in a large saucepan of boiling salted water just until wilted and bright green, about 30 seconds.
Immediately transfer to a bowl of ice water and swish around to cool as quickly as possible.
Drain dill and gently squeeze to remove excess water.
Blend dill, buttermilk, and milk in a blender until mixture is bright green and smooth.
With motor running, gradually stream in 1/4 cup sunflower oil followed by guar gum, if using (guar gum will give the sauce body without impacting flavor; if omitting, sauce will be a bit runny but equally tasty); season with salt.
Transfer dill sauce to a medium bowl.
Cover and chill.
Prepare a grill for medium-high heat.
Lightly drizzle cut sides of romaine with more sunflower oil; season with salt.
Grill, cut side down, until grill marks appear but lettuce is still very crunchy, about 45 seconds. (Or char in a grill pan over medium-high.) Transfer to a platter; let cool.
Heat crabmeat, olive oil, lemon zest, and lemon juice in a medium saucepan over low, stirring gently, until slightly warm; season with salt.
Divide crab mixture among plates.
Gently dip romaine in dill sauce and turn to coat completely, letting excess drip back into bowl.
Arrange over crab; top with dill sprigs and fried sunflower seeds.
Dill sauce can be made 1 day ahead.
Keep chilled.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.